Corn-And-Crab Chowder

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READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Southern Living

Ingredients Nutrition


  1. Cook bacon in a Dutch oven over medium heat 8-10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon.
  2. Saute celery and next 3 ingredients in hot drippings 5-6 minutes or until tender.
  3. Whisk together broth and flour until smooth; add to celery mixture; stir in corn.
  4. Bring to a boil; decrease heat, and simmer, stirring occasionally, 30 minutes.
  5. Gently stir in crabmeat and next 4 ingredients; cook 4-5 minutes or until thoroughly heated.
  6. Serve warm with crumbled bacon and oyster crackers.
  7. **1 lb peeled cooked shrimp or chopped cooked chicken may be substituted for the crab.

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